Rise & Ramen Recipe

Roughly chop 12 oz of slab bacon (reserve 8 oz for caramelizing). In a large stockpot over medium heat, add the chopped bacon and render until fat begins to brown and there are crispy bits, about 8–10 minutes. Do not discard the fat.

Add the halved onion, smashed garlic, sliced ginger and dried shiitake mushrooms to the pot and sauté with the bacon for 2–3 minutes until fragrant.

Pour in 1600 ml water and 400 ml low-sodium chicken stock. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 45–60 minutes to develop flavor. Skim foam occasionally.

After simmering, strain the broth through a fine mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Discard solids. Return strained broth to the pot and add 2 tbs soy sauce, 1 tbs mirin, 1 tsp kosher salt and 1 tsp cracked black pepper. Keep warm over low heat (don’t boil). Taste and adjust seasoning.

Preheat oven to 200°C (400°F) if you prefer finishing in the oven, or plan to pan-caramelize. Slice the reserved 8 oz slab bacon into 1/2" thick lardons.

Whisk together 2 tbs brown sugar, 1 tbs soy sauce and 1 tsp freshly ground black pepper. Toss the bacon pieces in this glaze until coated.

For pan method: heat a large cast-iron skillet over medium heat. Add the glazed bacon in a single layer and cook 3–4 minutes per side until caramelized and crisp at the edges. Transfer to a paper towel-lined plate. For oven method: place bacon on a foil-lined sheet, bake 10–14 minutes turning once until caramelized.

Reserve a few caramelized pieces for garnishing bowls; chop the rest into bite-sized strips for serving.

In a medium skillet over medium-high heat, add 1 tsp neutral oil and 1 tbs butter. When foaming subsides, add sliced mushrooms in a single layer. Let them brown without stirring for 2 minutes, then stir and cook until deeply golden, 4–6 minutes total.

Add 1 minced garlic clove and cook 30 seconds until aromatic. Splash 1 tsp light soy sauce and toss to coat. Remove from heat and keep warm.

While broth simmers, combine 60 ml rice vinegar, 60 ml water, 1 tbs sugar and 1 tsp salt in a jar or bowl and stir until dissolved.

Add thinly sliced red onion, press down to submerge, and let sit at room temperature at least 20 minutes (longer for more tang). Refrigerate if holding longer than 2 hours.

Bring a large pot of water to a rolling boil. Add 0.5 tsp salt. Cook 400 g fresh ramen noodles per package instructions (usually 90–120 seconds) until tender but still springy (al dente). Drain and rinse briefly under warm water to remove excess starch; toss with a few drops of toasted sesame oil to prevent sticking. Keep warm.

Sunny Eggs

Heat a nonstick skillet over medium-low and add 1 tsp vegetable oil. Crack eggs and cook until whites are set but yolks remain runny, about 2–3 minutes covered for slightly steamed whites. For a fully runny yolk with set whites, cook covered 2–3 minutes then spoon hot fat over whites. Season with a little salt. Alternatively, soft-boil eggs 6–6.5 minutes, then cool in ice bath and peel.

Taste the warm bacon broth and if needed, adjust with a splash more soy sauce or salt. Reheat mushrooms briefly in the broth if desired to warm through.

Divide noodles between 4 bowls (servings: 4). Ladle hot bacon broth over noodles, about 400–450 ml per bowl depending on depth.

Arrange toppings on each bowl: caramelized bacon pieces, a generous spoonful of sautéed mushrooms, a handful of pickled red onion, sliced scallion whites, and a sunny fried egg (or peeled soft-boiled egg).

Finish with scallion greens, 1 tsp toasted sesame oil divided among bowls, 0.5 tsp shichimi togarashi (or to taste), 0.5 tsp everything bagel seasoning, and a sprinkle of toasted white sesame seeds. Add small nori strips on the side if using.

Serve immediately while broth and noodles are hot. Encourage diners to break the yolk into the broth for richness and stir to combine flavors.